Bison Filet Mignon Oscar

Create an elegant date night in with this Bison Filet Mignon recipe. Tender bison filet mignon topped with an Oscar-style sauce. Serve over a bed of roasted asparagus and you have a delicious dinner at home.

This recipe was developed in partnership with The Honest Bison. All opinions are our own.

These bison filet mignons are so tender and juicy. We source our bison meat from The Honest Bison and the quality does not disappoint. Not to mention bison meat is known to be higher in protein, lower in fat (but not flavor), and more tender than its beef counterpart.

While the star of this recipe is the bison filet mignon, we added an easy Oscar-style topping to take this recipe from great to wow!

Ingredients needed

• 12 fresh asparagus spears
• 2 Tbsp. olive oil – divided
• 5 Tbsp. unsalted butter – divided
• 2 6 oz. bison filet mignon 
• 2 tsp. Salt – divided
• 2 tsp. cracked pepper – divided
• 6 oz can crab meat
• 1 package Béarnaise sauce
• 1 cup milk

How to make bison filet mignon oscar

1. Preheat oven to 350 degrees F. Cut the ends off of the asparagus spears and layout flat onto a baking sheet in a single layer. Drizzle with 1 Tbsp. olive oil and season with 1 tsp. Salt and 1 tsp. Cracked pepper. Bake for 10-13 minutes, just until slightly soft but still crunchy. Remove from oven and set aside to keep warm. 
2. In a cast-iron skillet, heat 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat. Season the filets with salt and cracked pepper, then add to the skillet and sear each side for 1 minute. Reduce heat down to medium and cook for an additional 3-6 minutes on each side, or until they reach the desired internal temperature. Bison filet mignon is best-served medium-rare, pulling off heat around 130 degrees F. Transfer steaks to a plate to rest, keeping warm. 
3. While the steaks are resting, make the béarnaise sauce according to package directions. Then, add the can of lump crab meat to the sauce. 
4. To plate and serve, place half the asparagus spears on each plate, then top with the bison filet mignon. Then top with the crab béarnaise sauce and serve immediately.

Recipes FAQs and Notes

Is bison meat healthier than beef?

Bison meat is leaner than beef, being lower in calories and fat than beef. Additionally, bison has finer fat marbling, which results in a more tender cut of meat.

Does bison meat taste like beef?

Bison has a very similar flavor profile than beef. It’s not as rich and sometimes yields a sweeter taste but is very close to beef.

How long do you cook bison?

Bison is best cooked to medium-rare (135°-145°) to medium (145°-155°).

Recipe Notes

• Use canned crab meat, not artificial.
• Hollandaise sauce can be swapped in for the béarnaise sauce.

Recommended kitchen resources for this recipe

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Enjoy these additional bison recipes

• Spicy Buffalo Bison Burgers
• Bison Three Bean Chili
• Spicy Bison Sweet Potato Skillet

Bison Filet Mignon Oscar Recipe